Description

Buttery Soft Pretzel Bites are small, chewy, and perfectly golden snacks, made from a soft dough boiled briefly in a baking soda solution and baked until beautifully crisp. These delightful bites are brushed with melted butter for extra richness and sprinkled with coarse salt, ideal for serving warm as a delicious appetizer or snack.

Ingredients

Scale

Dough Ingredients

1 1/2 cups warm (110 to 115°F) milk or water
1 tablespoon brown sugar
1 (0.25-ounce) package active dry yeast
4 1/2 cups all-purpose flour, plus more if needed
2 tablespoons melted butter, plus extra for brushing
1 teaspoon fine sea salt

Boiling Solution

9 cups water
1/3 cup baking soda

Topping

1 large egg (whisked with 1 tablespoon water)
Pretzel salt or coarse sea salt, for sprinkling

Instructions

Mix the dough: Whisk together the warm milk or water and brown sugar in a large mixing bowl. Sprinkle the active dry yeast on top and allow to sit for 5 minutes until the yeast foams and activates.
Knead the dough: Add the flour, melted butter, and fine sea salt to the yeast mixture. Mix until combined. Knead by hand on a lightly floured surface for about 4 minutes until smooth, or use a stand mixer with a dough hook on medium speed for 4 minutes. Add more flour if the dough feels sticky.
Let the dough rise: Transfer the dough to a lightly-oiled bowl and cover with a damp towel. Let it rest in a warm place for 20 to 30 minutes, or until it doubles in size.
Prep oven and baking sheet: Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and set aside. In a large stockpot or saucepan, combine 9 cups of water with 1/3 cup of baking soda, and bring to a boil over medium-high heat.
Form the pretzel bites: On a lightly-oiled work surface, turn out the risen dough and divide into 12 equal portions. Roll each portion into a 3/4-inch wide rope. Cut each rope into 1-inch long pieces to form individual pretzel bites.
Boil the pretzel bites: Carefully place about a dozen pretzel bites at a time into the boiling baking soda water using a spatula or spider strainer. Boil each batch for about 30 seconds and transfer to the prepared parchment-lined baking sheets, spacing them apart so they do not touch. Repeat with remaining bites.
Add egg wash and salt: Brush the top of each pretzel bite with the beaten egg wash mixture and sprinkle generously with pretzel salt or coarse sea salt.
Bake the pretzel bites: Bake the pretzel bites in the preheated oven for 12 to 14 minutes, or until they reach a golden brown color. Once done, transfer the baking sheets to a wire rack to cool slightly.
Optional butter glaze: For extra buttery flavor, immediately brush the warm pretzel bites with additional melted butter after baking.
Serve warm: Pretzel bites are best enjoyed warm, preferably the day they are baked. Serve hot from the oven and savor their soft, buttery texture with a perfect salty crunch.

Notes

The water for activating yeast should be warm but not hot to avoid killing the yeast.
Make sure to space pretzel bites adequately on the baking sheet to prevent sticking.
Use coarse pretzel salt or kosher salt for the best authentic flavor and texture.
Brushing with melted butter right after baking enhances flavor and keeps pretzels soft.
Boiling pretzel bites in baking soda water gives the pretzels their signature chewy crust and rich brown color when baked.
If dough is too sticky during kneading, add extra flour gradually until manageable.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: soft pretzel bites, buttery pretzels, homemade pretzels, snack recipe, appetizer, baking soda boil